Spinach and Red Pepper Frittata
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 6
2 tablespoons butter
1 cup diced red pepper
2 cups spinach
½ cup milk
½ cup shredded cheddar cheese (optional)
Preheat oven to 400ºF. In a large nonstick ovenproof skillet set over medium heat, melt the butter until it begins to foam.
Add peppers and sauté until softened, about 5–6 minutes; then add spinach and cook until spinach is wilted and some of the water evaporates, about 3 minutes.
In a small mixing bowl, whisk together the eggs, milk and seasoning mix. Pour eggs into the skillet over top the vegetables. Sprinkle with cheese if using and arrange vegetables so everything is evenly dispersed throughout eggs.
Cover and cook on the stove for 2 minutes, undisturbed. Transfer to oven for 10–15 minutes until the eggs are set, then let rest for at least 10 minutes before slicing into wedges.
For safe meat preparation, reference the USDA website.
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